Viennese Pancakes

Name: Viennese Pancakes
Ingredients: 2/3 cup all-purpose flour; 1/2 cup whole milk; 1/3 cup water; 1 large egg; 1/8 teaspoon salt; 1 package (8 ounces) cream cheese, softened; 6 tablespoons sugar; 2 large eggs,; 1/4 cup raisins, chopped; 1/4 cup sliced almonds; 1 teaspoon grated lemon zest; 1/8 teaspoon salt; 2 teaspoons brown sugar; Additional sliced almonds, optional

14 ingredients

5 steps

Ingredients

2/3 cup all-purpose flour
1/2 cup whole milk
1/3 cup water
1 large egg
1/8 teaspoon salt
1 package (8 ounces) cream cheese, softened
6 tablespoons sugar
2 large eggs,
1/4 cup raisins, chopped
1/4 cup sliced almonds
1 teaspoon grated lemon zest
1/8 teaspoon salt
2 teaspoons brown sugar
Additional sliced almonds, optional

Directions

1

In a bowl, combine the flour, milk, water, egg and salt; beat until smooth. Cover and let stand for 1 hour.
2

In a lightly greased 8-in. skillet over medium-high heat, add 2-3 tablespoons batter; lift and tilt skillet to cover bottom. Cook until lightly browned; turn and brown the other side. Repeat with remaining batter, greasing skillet as needed. Stack pancakes with waxed paper between layers.
3

For filling, beat cream cheese and sugar in a bowl until light and fluffy. Beat in egg yolks. Stir in raisins, almonds, lemon zest and salt. Place 1 tablespoon filling down the center of each pancake; set remaining filling aside. Roll up pancakes and place seam side down in a greased 13x9-in. baking dish.
4

In a small bowl, beat egg whites until stiff; fold in reserved filling. Spoon over pancakes; sprinkle with brown sugar and almonds if desired.
5

Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned.